Thursday, February 3, 2011
Celery Root Soup
Its destiny was fulfilled last night. This is a delicious soup, despite the unfortunate appearance of a celery root. Or celeriac ... it's the same thing. Still, how pretty is a potato? It's all relative.
This recipe was originally a bisque, but that called for straining it through a sieve, something I am loathe to do to a perfectly good soup. It seems much to me like cutting the crusts off sandwiches. Rustic is more attractive than primped, when it comes to food, no?
CELERY ROOT SOUP
Adapted from Cooks.com
1 celery root, about 1-1/4 pounds, peeled and cubed
1 large potato or 2 small CSA ones, peeled and cubed
3 tablespoons butter
3 leeks, white and light green parts only, cut in 1/2-inch rounds
3 cloves garlic, minced
5 cups chicken stock (I used stock made with my CG Ranch chickens)
Salt and pepper to taste
1/3 cup Pure Eire cream
2 tablespoon green onions, sliced
As you peel and dice the celery root and potato, place them in a container of water with some lemon juice added to keep them from turning brown. Discard the lemon water after adding celery root and potatoes to the soup.
Melt butter in soup pot, and add leeks and garlic. Saute for 10 minutes or so, until leeks have begun to soften. Add chicken stock, celery root, potatoes, salt and pepper. Bring to a simmer, cover, and cook 30 minutes or until potatoes are tender.
I used an immersion blender to "puree" this soup, as opposed to putting it in batches in a blender. Don't over-puree: Beating with blades releases potato starch and the soup will become gummy.
Stir in cream, taste for seasoning, heat gently through, and serve topped with green onions.
Makes six generous servings.